Monday, December 26, 2011

Cece's Spams Fettuccine Alfredo

1- cooked fettuccine(follow cooking package directions)
1/2 c. diced Spams(low sodium)
2T. flour
1c. sliced white mushrooms
2c. baby spinach
grated fresh Parmesan cheese 
2T. butter and 2T. olive oil
1c. evaporated milk or fresh whole milk or half and half
1/2c. chicken or vegetable broth
1 minced garlic
salt and pepper to taste 

1.Heat skillet in medium heat and add butter and olive oil,saute garlic and mushroom until brown.Add spam cook about a minute or two.Set aside in a bowl.
2. In the same skillet, turn the heat down on low add flour and cook until a hint of brown stirring frequently,add broth and milk, stir until it thickens,add the mushroom and spam mixture and fresh spinach. 
3. Taste and seasoned with salt and pepper and cheese.
4.Toss the cooked pasta and sprinkle with grated Parmesan cheese.Serve with a salad /garlic bread.

Blueberry Lemon Pancakes

Powdered sugar topped pancakes.

Maple syrup, butter and powdered sugar.

Mixing batter gently for a fluffy soft pancakes.

Stir gently so gluten won't form.

Adding blueberries and gently folding them.

1 1/2 c. cake flour plus 1T.
1/4T. salt
1T. heaping baking powder
3T. sugar
1 1/2 c. evaporated milk plus more if necessary
juice and zest of 1 lemon
2T. melted butter
1 c. heaping blueberries( fresh or frozen unthawed blueberries)
butter and maple syrup

1. Heat griddle or skillet in a  medium low heat.Combine salt,flour,baking powder and sugar in a medium size bowl.
2. In another bowl combine evaporated milk,lemon juice and zest.Let it rest for 5 minutes.add egg,vanilla and melted butter.
3. Gently combined wet and dry ingredients.Add more evaporated milk if mixture is too thick.Stir in blueberries.
4. Melt a dab of butter in heated skillet.Drop batter by 1/4c. full and cook until golden, 1 to 2 minutes per side.
5. Serve with softened butter and warm syrup.

Adapted recipe from the Pioneer Woman's Cookbook

Sunday, December 25, 2011

Vegetable Eggrolls with Tofu

Bean sprouts and tofu egg roll with spicy vinegar sauce.

Sauteed bean sprouts,cabbage,carrots,tofu and green beans. 

This is similar to my sister veggie egg roll recipe  but I added tofu for protein .Definitely my all time favorite vegetarian appetizer.

2c. bean sprouts
1c. shredded cabbage
2 small carrots diced 
1 clove garlic minced
1 small onions chopped
2T. olive oil
1c. small diced firm tofu
1/2 c. green beans sliced thinly
soy sauce/pepper/fish sauce(optional)
canola oil for frying

Saute garlic and onions with 2T. olive oil until fragrant,add carrots and green beans,cover with lid.
When carrots are tender add the rest of the ingredients and seasoned with soy sauce and pepper.Drain all the liquid and save it for soup or for another recipe like pancit. Let the veggies cool in a sheet pan before wrapping .  Heat about 1 c. of canola oil in a wok in a medium heat. Wrap veggies egg roll or burrito style tucking in tightly sealing with  a little water at the end. Fry both sides until crisp,drain excess oil with paper towels.Serve with your favorite sauce

Saturday, December 24, 2011

Roasting Pumpkins

Roasted pumpkins puree for my pie/cake recipe.I freeze most of the puree for future use. 

I bought this sugar pumpkins or pie pumpkins variety for my  pies or cookie recipe.

We scrape the seeds and roasted them for snacks.

Bake at 325 degree oven for an hour.

After an hour of roasting.

Lemon Pineapple Jam

4 c. finely chopped  fresh pineapple
1 3/4 c. sugar
3 T. lemon juice
1 t. grated lemon zest

 In a saucepan,combine all ingredients. Bring to boil over medium heat, stirring occasionally. Boil until thickened about 40-50  minutes.Pour into hot jars,leaving 1/4 inch head space. Adjust caps. Process for 15 minutes in a boiling water bath.

Wednesday, December 21, 2011

Buttermilk Chess Pie

Baked Buttermilk Chess Pie

Using a store bought crust,this pie is a breeze to prepare.

Custard with grated nutmeg on top ready to be baked.

1/2 c. softened butter
1 1/2 c. sugar
2 T. flour
3 eggs beaten
1 c. buttermilk ( if you cant find buttermilk substitute this -  mix 1 c. milk with  a teaspoon of plain vinegar or lemon juice let it thicken.)
1T. vanilla extract
2T. grated lemon rind
1-9" store bought uncooked crust
freshly grated nutmeg/ cinnamon for topping

Preheat oven to 350.
Roll crust into a pie dish. Mix butter,sugar,eggs and the rest of ingredient except the nutmeg or cinnamon.
Pour into a prepared crust,top with nutmeg or cinnamon and bake for 45- 50 minutes. The center of the pie will be little  jiggly. Let it chill before cutting to pieces.

Tuesday, December 20, 2011

Chicken Sopas (My Inang Daling recipe)

My version of my Inang Daling Chicken soup.

Yummy sopas with cheese puto!
My Grand Ma Inang Daling always prepare this for Christmas or Easter celebration.This soup goes along with her home made puto(rice cake) topped with Magnolia processed cheddar cheese.This recipe is the healthy version of her sopas.

2-chicken breast with bones, remove all visible fat and skins.Simmer it with enough water and seasoned with salt and pepper and cook it for 45- 50 minutes.Simmer it gently so the broth is clear not cloudy.When the meat is no longer pink inside set aside and cool.De boned the cooked meat and cut into small bite size pieces.

2-carrots diced
4-stalks celery cut into bite size
2c. shredded cabbage or the bokchoy(Chinese cabbage)
2- cloves garlic minced
1- small onions  chopped
1-small red sweet pepper diced or green pepper will do too.
1c. fresh green beans cut into bite size
minced green onions(optional for garnish)
2T. oil
1/4c. evaporated milk ( I used the fresh milk 2% or 1%),
1 1/2 c. pasta uncooked (wholegrain is better or the high fiber pasta)macaroni,spaghetti or whatever you have in hand.

Saute garlic and onions with 2 T. oil until fragrant, add carrots and green beans.Add the rest of the veggies and cooked meat. Add about 8c. of chicken broth,season with salt /pepper cover.When the broth is boiling add the pasta cook until noodles are tender or al dente(a little bite to it)Add the milk ,put the lid and turn off the heat.

Monday, December 19, 2011

Ukoy(squash shrimp fritters)

Crispy  ukoy with vinegar sauce.

Frying ukoy in canola oil.

Bought all these fall pumpkins on sale.Orange(pie pumpkins),yellow(spaghetti squash),tan(my favorite,  butternut squash),green (acorn squash, another of my favorite.)

Shredded acorn squash with  shrimp and a little of batter to hold them together.

My batter ingredients.Cornstarch,rice flour,Mrs. Dash spice mix,chili powder,salt,pepper,baking powder.

3c. shredded acorn squash skins on(I prefer to use the food processor)you can substitute sweet potatoes too or a combo squash and sweet potatoes.
1c. bean sprouts
1c. corn starch
1c. small shrimps cleaned skin off or on(whatever you prefer)
1/2 c. rice flour (red labels) or all purpose will do
1 1/2 t. salt, 1/2t. pepper, 1 t. baking powder
1t. annato powder if you can find it but I used chili powder for color
1 egg, beaten,
1/2 c. minced green onions
1/2c-3/4 c. water  it depend how thick or thin you want your batter but add 1/2c. water  then stir,add a a tablespoon at a time.
canola oil for frying.

For the batter:
Mix all dry ingredients,add egg,and water,stir, adding more water for your  desired batter consistency.
Heat about 1c. of oil in a heavy bottom skillet.In a saucer place enough veggie mixture top with shrimp add about 1/4 c. of batter and slide carefully into the hot oil in medium heat.Fry both sides until crisp.Drain ukoy in paper  towels.Serve hot with vinegar,chili,minced garlic,soy sauce or your favorite sweet sour sauce.

Banana Pudding

Serving sizes.Attractive desserts  layering bananas,pudding,cookies and whipped cream.



Mixing vanilla pudding.

31/2 c.whole milk(organic if possible)
1/3 c. white sugar plus 1/4 c.
1/4c. corn starch
1/8t. salt
2 large eggs
1 large egg yolks
2t. vanilla paste or pure vanilla extract
1 T. unsalted butter
2-3 ripe bananas sliced,Nilla cookies or pacencia  or graham crackers
garnish:lightly sweetened whipped cream, chopped nuts(walnuts,pecans,almonds)

Vanilla Pudding:
In a large stainless steel or heatproof bowl,whisk together 1/3c. of sugar,cornstarch,salt,eggs and egg yolks.Whisk 1/2 c. of the milk.Set aside while you heat the rest of the milk and sugar. Have a fine medium sized strainer and bowl as you will need to strain the pudding after its cooked.

First,rinse a medium size heavy saucepan with cold water and then shake out the excess water.(Doing this step prevents the milk from scorching)Then pour the remaining 3 cups of milk along with the remaining 1/4c. of sugar into the saucepan and bring just to boil.Remove from heat and gradually pour the hot milk into the egg mixture,whisking constantly, until the mixture is smooth.Transfer the pudding to a clean,large heavy bottomed saucepan and place over medium low heat.Cook,stirring constantly,until the mixture thickens to the consistency of a mayonnaise(about 3-5 minutes)Remove from heat and whisk butter and vanilla extract.If necessary,pour into strainer to remove lumps that may have form during cooking.

 For banana pudding,chill the pudding cover plastic wrap on top touching the pudding so the skin won't form.When its chilled, layer it with sliced bananas,Nilla or pacensiya  cookies and whipped cream, ending it with whipped cream on top and crumble cookies or nuts.You can use Graham crackers too for this recipe.You can use a sherbet glass like the picture you need about 5-6 glasses layered with pudding,bananas, cookies,whipped cream.

Serve warm,cold, or at room temperature with large dollop of whipped cream and chopped nuts.
Adapted from the Joy of recipe.

Cece's Veggie Lumpia(Vegetable eggrolls)

1c.thinly sliced greenbeans
1c. thinly sliced carrots
2c. bean sprouts(washed and drain)
1 clove of  garlic minced
1 small onions/ shallots chopped
1 clove garlic minced
1t. olive oil
2 sprigs of green onions sliced thinly
about a small deck of cards size firm tofu cut into cube
pepper,soy sauce,fish sauce according to  your taste.
egg roll skins(look at the freezer section of Asian store)room temperature
canola oil for frying

1. In 1t. of olive oil, saute garlic and onions until fragrant. Add carrots and green beans cooked in a low heat.
2.Cover.Let the carrot cook until tender. Add the the bean sprouts,green onions and tofu. Season with soy sauce/fish sauce and pepper to your taste. Cook for 2-3 minutes. Drain any liquid and let it cool on a sheet pan before wrapping in egg roll skins.Place about 2 T.of veggie filling on egg roll skin or burrito style rolling and tucking in tightly sealing with a little water at the end.
3.Heat about 1/2c. canola oil in a heavy skillet and fry egg rolls about 2 minutes per sides or until crisp.
Serve with sweet sour sauce or vinegar/pepper, minced fresh garlic and soy sauce mixture.YUM!